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Pumpkin Brownies

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Pumpkin Brownies combine a rich, fudgy chocolate brownie with a creamy, warmly spiced pumpkin and cream cheese layer. Gentle swirling creates an attractive marbled finish with chocolate and pumpkin flavor in every square.

Ingredients

  • 1/2 cup unsalted butter, melted
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3/4 cup unsweetened cocoa powder
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 cup semisweet chocolate chips, optional
  • 3/4 cup pumpkin puree
  • 4 ounces cream cheese, softened
  • 1 large egg
  • 1/3 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon all-purpose flour

Instructions

  1. Preheat the oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal.
  2. Whisk the melted butter, 1 cup granulated sugar, and brown sugar together in a large bowl until smooth.
  3. Add 2 eggs and 2 teaspoons vanilla extract and whisk until glossy and well combined.
  4. Sift in the cocoa powder, then add 3/4 cup flour, salt, and baking powder. Gently fold just until no dry streaks remain.
  5. Fold in the optional chocolate chips. Avoid overmixing to keep the brownies dense and fudgy.
  6. In a separate bowl, beat the softened cream cheese and pumpkin puree until smooth.
  7. Add 1 egg, 1/3 cup granulated sugar, cinnamon, nutmeg, ginger, 1/2 teaspoon vanilla, and 1 tablespoon flour. Mix until creamy and evenly combined.
  8. Reserve about 1/2 cup of the chocolate brownie batter for the swirl.
  9. Spread the remaining brownie batter evenly in the prepared pan.
  10. Spoon the pumpkin mixture over the brownie layer and gently spread it toward the edges.
  11. Drop small spoonfuls of the reserved chocolate batter over the pumpkin layer.
  12. Use the tip of a knife or a skewer to gently swirl the chocolate and pumpkin mixtures together. Make only a few passes to preserve the marbled appearance.
  13. Bake for 35–45 minutes, until the edges are set and a toothpick inserted into a chocolate section comes out with a few moist crumbs rather than wet batter.
  14. Place the pan on a wire rack and allow the brownies to cool completely so the pumpkin layer can set.
  15. For especially clean slices, refrigerate the cooled brownies for 30–60 minutes before cutting.
  16. Lift the brownies from the pan using the parchment overhang and cut into 16 squares with a sharp knife.

Notes

  • Use pure pumpkin puree rather than pumpkin pie filling so the sweetness and spices can be controlled.
  • For extra chocolate flavor, add 1/2 cup semisweet or dark chocolate chips to the batter or sprinkle additional chips over the top.
  • For added crunch, fold 1/2 cup chopped pecans or walnuts into the brownie batter or sprinkle them over the top before baking.
  • For stronger fall spice, add a pinch of ground cloves or allspice, or substitute pumpkin pie spice for the individual spices.
  • Add 1 teaspoon instant espresso powder to the brownie batter to intensify the chocolate flavor.
  • Avoid overmixing, adding excess flour, or overbaking, as these can produce cakier brownies.
  • Store the brownies in an airtight container in the refrigerator for 4–5 days.
  • For a softer texture, let refrigerated brownies stand at room temperature for 15–20 minutes before serving.
  • Individual brownies can be warmed in the microwave for 10–15 seconds.
  • Freeze individually wrapped brownie squares in a freezer-safe container for up to 2–3 months. Thaw overnight in the refrigerator.

Nutrition

Find it online: https://thefamilycooking.com/pumpkin-brownies/